Brown Rice Amazake

Amazake is a Japanese fermented sweet drink. It is great at this time of the season because it warms up your body. It is also great for your digestive system since it is full of live enzymes!

To make amazake, you need cultured grain called koji as a starter. It is often sold at a local beer/wine making supply store or you can purchase it online at South River Miso or Cultures for Health in the US.

Amazake needs be fermented for 5 – 10 hours at 115 – 130ºF degrees (46 – 55ºC). The easiest way to do this is to use a yogurt maker with a temperature control feature. You can also keep it in the oven with the pilot light on or in a hot water bath keeping the water at 130 – 140ºF (55 – 60ºC).

Amazake lasts in the refrigerator for about 2 weeks or can be frozen. I usually keep a half of amazake in the fridge and freeze the other half.

Cook brown rice. If using a pressure cooker, cook in 2.5 cups of water (625 ml) for 25 minutes under the pressure with a natural release method. If using a regular pan, boil in 3 cups of water (750 ml) for 50 – 60 minutes. You can also use a rice cooker if it has a brown rice mode.

When the rice is cooked, stir the rice and cool it down to 110 – 130ºF (43 – 55ºC).

Stir in koji and mix well.

Keep the rice in a sealed container at for 5 – 10 hours at 115 – 130ºF (46 – 55ºC) (See note above). During the fermentation, open the container and stir 2-3 times using a wooden spoon.

Taste after 5 hours. If it is sweet, it is done. If not sweet enough, let it ferment for up to 10 hours. The fermentation process can take longer during the winter.

Using a blender, hand blender or food processor, purée amazake. Keep amazake in the refrigerator.

When drinking, dilute amazake with 3 – 4 times the amount of hot water. I like to put a tiny amount of minced fresh ginger. Infuse love and enjoy!

Makes 1 quart (4 cups, 1000 ml)

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